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Venison stew

venison stew in a dutch oven with a ladle
Ratings 5 from 3 votes
Cooking Method
Difficulty Intermediate
Prep Time: 15 min Cook Time: 2 hour Rest Time: 15 min Total Time: 2 hrs 30 mins
Servings 8
Best Season Suitable throughout the year

This is my venison stew recipe. Tender pieces of diced venison seared first then gently cook at low temperature in a flavorsome broth for about 1-2 hours at 100 degree Celsius

    venison mushroom stew
  • 500 grams deer meet (cubed)
  • 1 onion (diced)
  • 5 cloves garlic (chopped)
  • 4 bay leaves
  • 5 bacon rashes (sliced)
  • 150 grams mushrooms (sliced)
  • 200 milliliters wine (red)
  • stock (beef)
  • rosemary, a few sprigs (stalk discarded)
  • 3 carrots (diced)
  1. venison mushroom stewClose up of venison stew in a dutch oven and a ladle
    • For this recipe you need an oven proof casserole dish with a lid. I call it a dutch oven. And a good frying pan. Ideally a cast iron skillet pan.
    • Put the oven on 100 degrees C
    • Fry onions in the dutch oven until soft and fragrant, add garlic. Cook for another minute.
    • Fry bacon crispy in the skillet pan and add to the dutch oven thenĀ 
    • cook the mushrooms in the same pan until golden brown and add to the dutch oven.
    • Dust the venison pieces in flour. Fry golden brown then transfer it the dutch oven together with the carrots, herbs and bay leaves.
    • De glaze the skillet with the wine. Reduce by half then pour it over the ingredients in the dutch oven.
    • Add stock, enough to cover everything. Put the lid on and place in the middle of the oven for about 2 hours or until meat is tender.
    • Serve with Rice or potatoes All ingredients for venison stew on a white kitchen bench. A dutch oven in the back ground

Close up of venison stew in a dutch oven and a ladle

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